Color is something that I’ve been thinking about a lot when it comes to his diet–the more colorful the better! As you might have expected, I enjoy making food for him at home, so I wanted to share a simple recipe that you could try, inspired by the deep and vibrant colors in the exhibition. Be sure to bring your little one on your next visit, then make some colorful food for him or her to enjoy at home–you’ll be feeding his body and his mind! If you’re brave, you might even let him paint his high chair tray–at least you’ll know the paint is safe to eat!

Prepare the mango by cutting it around the skin, similar to how you would cut an avocado. Note that the pit can be a bit tricky, so do your best to remove it, separating the fruit into two halves. Using a knife, score the fruit up to the skin, being careful not to cut through it. Scoop out fruit pieces and juice, and add to saucepan set on medium-low heat. Add fresh or frozen berries to pan and lightly simmer for about 5 minutes, allowing the fruits to break down slightly and meld their flavors.

Transfer fruit to the bowl of a baby food maker, small food processor, or large measuring bowl, if using an immersion blender. Puree into desired consistency for your baby.

Divide puree into any portion size you’d like and freeze. I find that an ice cube tray works well for small portions that can be pulled out when needed and added to oatmeal, mixed with other fruits, or combined into a larger meal.

Cooked fruit in the baby food maker

Finished puree in ice trays

Original recipe. And of course, be sure to always check with your pediatrician on the appropriate diet for your special little one.